Hasselback Potatoes
So easy and good, I can't believe I never knew how to make these before
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
bake
side dish
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 pinch sea salt
- fresh ground black pepper
- 3 cloves garlic thinly sliced
- 6 potato medium sized
- Carbohydrate 38.0551988204791 g
- Cholesterol 11.4544771698708 mg
- Fat 6.98159034353846 g
- Fiber 4.7443889880616 g
- Protein 4.50931847562893 g
- Saturated Fat 3.13357844550686 g
- Serving Size 1 1 Serving (225g)
- Sodium 819.111229221235 mg
- Sugar 33.3108098324176 g
- Trans Fat 0.413273033850953 g
- Calories 228 calories
Preheat the oven to 220?C (425?F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
